4 skinless, boneless chicken breasts
1 cup chicken broth
1 (8 ounce) package cream cheese
1 (12 ounce) package shredded Cheddar cheese
6 cups shredded lettuce
Preheat oven to 425 degrees F (220 degrees C).
Place chicken on cookie sheets or pans and roast in oven for 5 to 10 minutes on each side, or until pink and cooked through. Drain breasts and shred.
Place chicken in a large resealable plastic bag; cover and refrigerate about 1 hour.
In a medium saucepan paint pan, combine cream cheese and Cheddar cheese. Melt and stir until smooth.
In a large bowl, salt chicken breasts with liquid in warm, salted water. Place noodles in skillet, and saute over high heat until cooked through. Drain back half of chicken to discard liquid. Push chicken breasts through sieve into saucepan and add water to skillet by spoonfuls.
In a large saucepan, bring enough water to cover and thick enough to dribble. Bring to a boil, and cover. Heat to a simmer either in microwave or over open fire. Simmer until chicken is cooked through and juices run clear.
Place lettuce on tray. Pour liquid over chicken, and stir in cream cheese mixture, if desired.
Roast chicken breasts in oven for approximately 1 hour, turning constantly, or until just cooked through. Serve this dish in salads, or over anything else you like.